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American Apple Pie Recipe

American · Dessert · 85 min total

A classic American apple pie with a flaky, buttery crust and a sweet, spiced apple filling. This recipe delivers a perfect balance of tart and sweet, with a tender, juicy interior and a golden, crisp crust.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 6 to 8 tablespoons ice water
• 6 cups peeled, cored, and sliced apples (about 6 medium apples, mix of Granny Smith and Honeycrisp)
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling)

Instructions

1. Make the crust: In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs with some pea-sized butter pieces. Sprinkle ice water over mixture, 1 tablespoon at a time, tossing with a fork until dough just holds together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
2. Prepare the filling: In a large bowl, combine sliced apples, sugar, flour, cinnamon, nutmeg, and lemon juice. Toss to coat. Let stand for 15 minutes.
3. Preheat oven to 375°F (190°C). On a lightly floured surface, roll out one disk of dough to a 12-inch circle. Transfer to a 9-inch pie plate, gently pressing into bottom and sides. Trim excess dough, leaving a 1/2-inch overhang. Refrigerate while rolling top crust.
4. Roll out the second disk of dough to a 12-inch circle. Pour the apple filling into the bottom crust, mounding slightly in the center. Place the top crust over the filling. Trim excess, leaving a 1/2-inch overhang. Fold the overhang under the bottom crust edge and crimp as desired. Cut several slits in the top crust for steam vents.
5. Brush the top crust with beaten egg and sprinkle with coarse sugar. Place pie on a baking sheet to catch drips.
6. Bake for 50-55 minutes, until crust is golden brown and filling is bubbly. If edges brown too quickly, cover with foil or a pie shield halfway through. Cool on a wire rack for at least 2 hours before serving.

Tips

• For a shiny crust, brush with milk instead of egg wash.
• Serve warm with vanilla ice cream or whipped cream.
• Store leftover pie covered at room temperature for up to 2 days.

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